Ingredients:

– 500g beef (preferably with some fat)

– 1 cup rice

– 2-3 medium tomatoes (or 2 tbsp tomato paste)

– 1 onion

– 2-3 garlic cloves

– 1 bell pepper (optional)

– 2 tbsp vegetable oil

– 2-3 tbsp khmeli-suneli (or other Georgian seasoning mix)

– 2 tbsp tkemali (plum sauce, for authentic flavor)

– 2-3 bay leaves

– Fresh herbs (cilantro, parsley, or dill)

– Salt and pepper to taste

– 2 liters of water

Instructions:

1. Prepare the Ingredients: Dice the beef into bite-sized pieces, and finely chop the onion and bell pepper (if using). Mince the garlic and cut the tomatoes into small pieces (if using fresh ones).

2. Sauté the Meat and Onion: Set your slow cooker to the sauté (or “fry”) mode. Add the vegetable oil and heat it slightly, then add the beef and cook until browned on all sides. Add the chopped onion and sauté until golden.

3. Add Tomatoes and Seasoning: Add the diced tomatoes or tomato paste to the slow cooker, along with the khmeli-suneli and tkemali sauce. Stir and let it cook for a few more minutes so the flavors meld together.

4. Add Rice and Water: Rinse the rice under cold water until it runs clear, then add it to the slow cooker. Pour in 2 liters of water, stir, and add bay leaves. Season with salt and pepper.

5. Cook the Soup: Switch the slow cooker to the soup (or “stew”) setting, cover, and cook for 1.5 to 2 hours, or until the beef is tender and the rice is fully cooked. Adjust cooking time if your slow cooker has specific settings.

6. Add Garlic and Herbs: About 10 minutes before the end of cooking, add the minced garlic and chopped fresh herbs to the soup. Stir and let it infuse into the broth.

7. Serve and Enjoy: Kharcho soup is best served hot. Garnish with extra herbs if desired, and pair it with fresh bread.

Enjoy the authentic flavors of Georgian Kharcho made easy in your slow cooker!